Being busy and living a gluten-free life is a bit challenging as it takes planning and dedication. Those of us with Celiac do not have the luxury of grabbing fast food on the way home. I wanted to do an experiment where I documented my average meals through the week.
Here's what my breakfasts tend to look like:
Ore Ida tater tots are a staple. There are always some in my freezer.
PB&J on Udi's with raisins and coffee
Bacon, egg, tots, Udi's toast
Turkey Sandwich on Udi's multigrain
Leftover Pizza. Recipe at the end. I couldn't wait to share it.
This was a lunch I forced myself to eat when I was really under the weather. Another turkey sandwich on Udi's and a bowl of Progresso Chicken & Rice soup.Dinner:
Rather tasty burger on Udi's bun & Ore Ida crinkle fries
Pasta with homemade ground beef red sauce, steamed carrots and corn. Plus a side of garlic toast.
Roast Chicken, steamed carrots, green beans, and my easy broccoli rice
This is my new favorite pizza. I'm obsessed. I adapted a couple of recipes & I am in love.
Pizza Crust Recipe:
What you need:
2 tsp yeast
1 tsp sugar
3/4 cup warm water
1 Tbsp canola oil (olive oil or vegetable are ok)
1 1/2 cups GF all purpose flour
1/2 tsp salt
1 tsp baking powder
1 tbsp garlic powder
1 tsp parsley or Italian seasoning blend
1.) add yeast and sugar to the warm water and let stand for at least 5 minutes.
2.) mix egg and oil in a large bowl. Preheat oven to 425' Fahrenheit.
3.) Add flour, baking powder and salt. Mix and add the now frothy yeast/ water mixture.
4.) Spread onto parchment covered (or greased) cookie sheet or pizza pan.
5.) Bake for five minutes.
6.) Remove from oven, add toppings and bake for another 8-10 minutes.
This crust is heaven. It's a little chewy, a little crispy, a lot delicious.